Beef Enchilada

Ingredients:

Chili
3 tablespoons chili powder
1 1/2 teaspoon cumin powder
3/4 teaspoon garlic powder
1 1/2 teaspoon salt
4 tablespoons corn oil
6 tablespoons flour
4 1/2 cups water
20 corn tortillas
cheddar cheese
velveeta
onion

Chili Sauce:

1 pound very lean ground beef
2 tablespoons chili powder
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon red pepper
1 teaspoon ground cumin powder
1 cup water

Place your sauce pan on the burner and put the lean ground beef in it. Don’t turn the burner on yet. Now mix the following spices together,chili powder, salt, ground cumin powder,garlic powder, red pepper. Turn your stove burner on to medium high and stir the beef until it is slightly browned. While stirring you will want to break the beef up into small pieces with your spoon. Now add the spices you just mixed together to the meat. Now that the spices are added mix them thoroughly into the beef until they are evenly distributed. Add and stir in 1 cup water. Once you stir this in put the lid on your sauce pan and let it cook on a low setting for 25 minutes. This slow simmer allows the meat to absorb the blend of spices. Once it is done skim the grease off.

Procedure:

Grate 1 cup Velveeta cheese and 1 cup Cheddar cheese and then mix them together. Set aside in refrigerator. Next you will want to soft fry the tortillas. If you skip this step, your Enchiladas will be absolutely horrible, microwave or not. To soft fry the tortillas, put 1/4 of an inch of corn oil into a frying pan. Then place it on a burner set on medium high. It will take a few minuets for it to heat up. Once it is heated up drop a tortilla in the oil for 5 seconds. Then flip it over, let the other side cook for 5 seconds, and then remove it rom the frying pan. Now blot the grease off using a paper towel. You will need to soft fry around 20 of these. Next we will need to make the enchilada sauce. First stir together in a sauce pan on a medium heat burner the 4 tablespoons corn oil, 3 tablespoons chili powder, 6 tablespoons flour, 1 1/2 teaspoon cumin powder, 3/4 teaspoon garlic powder, 1 1/2 teaspoon salt. After the above ingredients have been stirred together and warmed, add in 4-1/2 cups water. Continue to stir until the sauce is thickened to the consistency of a thin gravy. Then turn the burner off. We will take you through assembling the first beef enchilada. Start by dipping a soft fried tortilla into the enchilada sauce. Now place that tortilla on a plate. Use a different plate than the one you will serve it on otherwise your presentation will be a huge mess. Then place 1/4th cup of beef (chili), 1/4th cup cheese and 1 Tablespoon chopped onion on the tortilla. Then roll the beef enchilada up tightly. Take the rolled enchilada and slide it onto the serving plate. After you are done making the enchiladas top them off with more beef, cheese, onion, and about 3 to 4 large spoonfuls of enchilada sauce as seen to the left.